Chronic rinsing with chlorhexidine, an oral-antiseptic, has been shown to decrease the saltiness of NaCl and the bitterness of quinine. The effect of acute chlorhexidine on taste has not been investigated. The purpose of the present study was to examine the effect of acute chlorhexidine rinses on taste intensity and quality of 11 stimuli representing sweet, salt, sour, bitter and savory. All st...

The quality of dried saffron stigma is highly dependent on the processing and storage conditions. In this study, the effect of different storage conditions (different temperatures, 20, 30 and 40°C along with different water activity, 0.32±0.01, 052±0.01 and 0.75±0.01) of saffron stigma during storage time (12 weeks with two-week time intervals), in both light and dark, on coloring strength, aro...

Although recent molecular studies suggest that only one receptor and one signaling pathway are involved in the perception of sweetness, this seems to contradict everyday experience that people not only have different likes and dislikes of certain sweeteners but also perceive the sweeteners differently. One possible explanation is that variation in liking of sweeteners is due, in part, to variat...

Lettuce is an important leafy vegetable, consumed across the world, containing bitter sesquiterpenoid lactone (SL) compounds that may negatively affect consumer acceptance and consumption. We assessed liking of samples with differing absolute abundance and different ratios of bitter:sweet compounds by analysing recombinant inbred lines (RILs) from an interspecific lettuce mapping population der...

Ginseng root is a medicinal plant widely used in Korea for its immunity enhancing and anti-fatigue properties. However, bitter taste has negative impact on the expansion of ginseng market. In this study, we determined tasting compounds using an electronic tongue. The results measuring bitterness showed that phenolic polyacetylenes had low bitterness. On other hand, was strong ginsenosides alkal...

The aim of this study was to assess the ability of electronic tongue system TS-5000Z to evaluate meat quality based on flavor assessment, recognition and correlation with the meat chemical composition. Meat was sampled from eighteen beef cattle including 6 Wagyu breed cattle, 6 Angus breed cattle and 6 Simmental breed cattle. Chemical composition including dry matter, crude protein, fat, ash, c...

Soybean allergy is of great concern and continues to challenge both consumer and food industry. The present study investigates the enzyme-assisted reduction in major soybean allergens in soy protein isolate using different food-grade proteases, while maintaining or improving the sensory attributes and technofunctional properties. SDS-PAGE analyses showed that hydrolysis with Alcalase, Pepsin, a...

Every graduate student dreads this question from family: “When will you be done?” I hated because it brought up every tough feeling in school—the feelings that you’re not making any progress, never graduate, and your family doesn’t really understand what are to. Even though had members with degrees the sciences engineering, they didn’t have a solid understanding of my everyday reality was like....

Integration of immigrants is a two-way process, the success of which depends both on immigrants and on natives. We provide new evidence on the determinants of individual attitudes towards immigration, using data from the 2005 and 2010 waves of the German SocioEconomic Panel. In particular, we show that bitterness in life is strongly associated with worries about immigration. This effect cannot ...

Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of (CS + 5d), or long 10 10d). CS did not affect the basic chemistry wines, nor improved anthocyanins, polymeric pigments total phenolics relative to Control wines (10 maceration). Wine tannins lowered in 5d 71 % (Cabernet Sauvignon) 29 (Merlot). CIELab ...